The recipe for this butternut squash on toast is inspired by ABC Kitchen in New York, and it’s too good not to share here. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8FULL RECIPE HERE ►► https://f52.co/2MNYpPgServes: serves 4 to 6, with leftover squashOne 3-pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes1/2 cup extra-virgin olive oil, divided, plus more for drizzling1/2 teaspoon dried chile flakes, more to tasteKosher salt, to taste1 yellow onion, peeled, halved, and thinly sliced1/4 cup apple cider vinegar1/4 cup maple syrup1 large loaf of Pugliese, or smaller, thick slices country bread1 heaping cup ricottaFlaky salt, for finishing1/4 cup chopped mintCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
